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Protein Stabilization in a Model Wine Solution with Phytic Acid

Brent C. Trela
Am J Enol Vitic.  2008  59: 312-316  ; DOI: 10.5344/ajev.2008.59.3.312

Article Information

vol. 59 no. 3

DOI 
https://doi.org/10.5344/ajev.2008.59.3.312
Published By 
American Journal of Enology and Viticulture
History 
  • Received September 2007
  • Revision received April 2008
  • Published online September 2008.
Copyright & Usage 
Copyright © 2008 by the American Society for Enology and Viticulture

Author Information

  1. Brent C. Trela1,*
  1. 1Assistant professor of enology, Texas Tech University, Dept. of Plant and Soil Science, PO Box 42122, Lubbock, Texas, 79409, and Extension specialist, Texas A&M University, Texas Cooperative Extension, Agricultural Research and Extension Center, Lubbock, TX 79403.
  1. ↵*Corresponding author (email: brent.trela{at}ttu.edu; fax: 806 742-0775)
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Protein Stabilization in a Model Wine Solution with Phytic Acid
Brent C. Trela
Am J Enol Vitic.  2008  59: 312-316  ; DOI: 10.5344/ajev.2008.59.3.312
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